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Ингредиенты
- 1 kg Large Aubergines, ( halved)
- 2 tsp Extra virgin olive oil
- 1 x Clove Garlic, (crushed)
- 6 tsp Plain Flour
- 100 gm Fromage Frais
- 3 x Free Range Large eggs
- 60 gm Pecorino Cheese, (grated)
- 60 gm Provlone Picacante, (or possibly other mature hard cheese grated)
- 1 x Red Pepper, (small - peeled and finely minced)
- 3 tsp Basil, (finely minced) Salt and Freshly Grnd Black Pepper, (to taste)
- 3 Tbsp. Extra Virgin Extra virgin olive oil
- 1 1/2 Tbsp. Walnut Oil
- 750 gm Tomatoes, (skinned, cooked and cooled)
- 1 1/2 Tbsp. Raspberry Vinegar
Инструкции
- 1. Preheat oven to Gas Mark 6 / 190 c/ 375 f. Put aubergine cut side down on a baking sheet and place in oven for about 45 min or possibly till soft. Leave to cold.
- 2. Lower temperature to Gas Mark 5 / 180 c / 350 f. Peel off aubergine skin, mash the flesh and squeeze out moisture.
- 3. Place the flesh in a blender with extra virgin olive oil, garlic, flour, fromage frais, Large eggs and cheese's; blend till smooth. Add in salt and pepper.
- 4. Butter a 1 1/4 litre terrine dish and line with buttered greaseproof paper. Pour in half aubergine mix and smooth. Cover with minced pepper and basil, then the remaining aubergine mix.
- Smooth top and cover dish with foi.
- 5. Place in a large dish or possibly roasting pan containing 2.5cm depth of water and cook in the oven for 55 - 60 min or possibly till the terrine is hard to touch. Allow to cold, then refrigeratefor several hrs.
- 6. To make the sauce, put all the ingredients in a clean bowl, whisk well and add in seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 162 | 63% |
| Total Fat 18.32g | 23% |
| Saturated Fat 2.3g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 934mg | 27% |
| Total Carbs 22.96g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 10.31g | 7% |
| Protein 4.25g | 7% |
